What is Green Tea?
Green tea (緑茶) is a type of tea that is harvested and then immediately heated to prevent oxidation. Green teas are processed with either steam heat or with dry heat (such as pan firing, which is similar to stir frying in a wok, or a quick baking process in an oven). During this process, it is able to maintain important molecules called polyphenols, which seem to be responsible for many of the benefits of green tea.
Common descriptors for good quality green tea include: sweet, bittersweet, nutty, vegetal, buttery, floral, swampy, fruity and oceanic. Steamed green teas tend to taste bittersweet (especially in the aftertaste), while other green teas tend to taste sweet.
A common mistake in brewing green tea is using boiling water. While it's generally OK to use boiling water to make black tea, using boiling water for green tea can turn even the best leaves into a bitter, nasty mess. Most green teas are best when steeped at around 160 to 180 degrees Fahrenheit, which is only simmering.
Benefits
The reason that green tea has more health benefits attached to it than black tea is due to the processing. Black tea’s processing allows for fermentation whereas green tea’s processing avoids the fermentation process. As a result, green tea retains maximum amount of antioxidants and poly-phenols, the substances that give green tea its many benefits.
Here’s a list of some of its benefits.
Green tea (緑茶) is a type of tea that is harvested and then immediately heated to prevent oxidation. Green teas are processed with either steam heat or with dry heat (such as pan firing, which is similar to stir frying in a wok, or a quick baking process in an oven). During this process, it is able to maintain important molecules called polyphenols, which seem to be responsible for many of the benefits of green tea.
Common descriptors for good quality green tea include: sweet, bittersweet, nutty, vegetal, buttery, floral, swampy, fruity and oceanic. Steamed green teas tend to taste bittersweet (especially in the aftertaste), while other green teas tend to taste sweet.
A common mistake in brewing green tea is using boiling water. While it's generally OK to use boiling water to make black tea, using boiling water for green tea can turn even the best leaves into a bitter, nasty mess. Most green teas are best when steeped at around 160 to 180 degrees Fahrenheit, which is only simmering.
Benefits
The reason that green tea has more health benefits attached to it than black tea is due to the processing. Black tea’s processing allows for fermentation whereas green tea’s processing avoids the fermentation process. As a result, green tea retains maximum amount of antioxidants and poly-phenols, the substances that give green tea its many benefits.
Here’s a list of some of its benefits.
- Cancer. Green tea helps reduce the risk of cancer. The antioxidant in green tea is 100 times more effective than vitamin C and 24 times better than vitamin E. This helps your body protecting cells from damage believed to be linked to cancer.
- Depression. Theanine is an amino acid naturally found in tea leaves. It is this substance that is thought to provide a relaxing and tranquilizing effect and be a great benefit to tea drinkers.
- Blood Pressure. Regular consumption of green tea is thought to reduce the risk of high blood pressure.
- Cholesterol. Green tea reduces bad cholesterol in the blood and improves the ratio of good cholesterol to bad cholesterol.
- Heart Disease. Scientists think green tea works on the lining of blood vessels, helping keep them stay relaxed and better able to withstand changes in blood pressure. It may also protect against the formation of clots, which are the primary cause of heart attacks.
- Immune system. Tea catechins are strong antibacterial and antiviral agents which make them effective for treating everything from influenza to cancer. In some studies green tea has been shown to inhibit the spread of many diseases.
- Weight Loss. Green tea increases the metabolism. The polyphenol found in green tea works to intensify levels of fat oxidation and the rate at which your body turns food into calories.
- Diabetes. Green tea apparently helps regulate glucose levels slowing the rise of blood sugar after eating. This can prevent high insulin spikes and resulting fat storage.
- Alzheimer’s and Parkinson’s. It is said to delay the deterioration caused by Alzheimer’s and Parkinson’s. Studies carried out on mice showed that green tea protected brain cells from dying and restored damaged brain cells.
- Tooth Decay. Studies suggests that the chemical antioxidant “catechin” in tea can destroy bacteria and viruses that cause throat infections, dental caries and other dental conditions
- Skincare. Green tea can apparently also help with wrinkles and the signs of aging. This is because of their antioxidant and anti-inflammatory activities. Both animal and human studies have demonstrated that green tea applied topically can reduce sun damage.